Ingredients
Scale
- 1 lb beef stew meat, cubed
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 potatoes, diced
- 1 can diced tomatoes (14 oz)
- 1 can kidney beans (15 oz), drained
- 1 cup corn kernels
- 2 cups beef broth
- 1 tsp paprika
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add beef and cook until browned. Remove and set aside.
- In the same pot, sauté onion and garlic until translucent.
- Add carrots, potatoes, and spices. Cook for 5 minutes.
- Return beef to the pot, add diced tomatoes, broth, and beans.
- Bring to a boil, then reduce heat and simmer for 30 minutes until vegetables are tender.
- Stir in corn and cook for another 5 minutes.
- Season with salt and pepper, garnish with fresh herbs, and serve hot.
Notes
- You can substitute ground beef or turkey for a different twist.
- Add hot sauce or chili flakes for extra heat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Method: Simmering
- Cuisine: American
- Diet: Dairy-Free, Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal Kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 80 mg
